Red Bean and Spinach Burritos

Recipe from

Real Simple

Ingredients

8 flour tortillas
1 onion, finely chopped
2 tablespoons olive oil
3 cups cooked rice
1 15-ounce can pinto beans
1/2 teaspoon kosher salt
3 tablespoons fresh cilantro, chopped
8 ounces Monterey Jack, shredded
6 ounces prewashed baby spinach
Salsa (optional)
Sour Cream (optional)

Preparation

Wrap tortillas in aluminum foil and heat in a 350° F oven for 15 minutes. Meanwhile, saute 1 onion in olive oil over medium heat until softened, about 3

minutes. Add rice, pinto beans, and 1 salt and cook for 2 minutes. Stir in

cilantro. Divide the rice-and-bean mixture among the 8 warm tortillas. Top each with some cheese and spinach and roll. Serve with salsa or sour cream, if desired.

Note:

Kay Chun,

Meals Made Easy

December 2003
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